Looking for a gift for Christmas? Something homemade? Something that goes fast?
How about a
journey into the world of spices
do not need much:
- a large mortar, a mixer and a tool that can be found in the kitchen.
- perhaps a spice, coffee mill or poppy
- seeds and herbs from the garden or from a department store. Great spices there as in Asia markets.
- glass, cans or bags for filling
and a few good recipes.
first India - Garam Masala
30g cumin, 10g coriander, 10 peppercorns, 10 capsules, green cardamom, 5 capsules of black cardamom, 8 cloves, 4 whole star anise ½ teaspoon nutmeg, 4 cinnamon sticks (each 5 cm), some freshly grated nutmeg.
whole spices no fat quickly toast (agitate, so they do not burn). Allow to cool. In a mortar or blender, grind. Finally, add the nutmeg.
to meat, vegetables, poultry and rice dishes.
second China - 5 spice powder 1 teaspoon black pepper
, 3 whole star anise 1 teaspoon fennel seeds 1 tsp Cloves, 1 teaspoon cinnamon
spices, grind, seven, mixed with cinnamon.
to pork, beef or poultry.
third Italy: spice mixture all'arrabbiata
2 tsp sep. Garlic, 1 tsp chilli, 2 teaspoons black pepper, 2 teaspoons Parikapulver sharp
2 teaspoon each oregano, rosemary, thyme.
ingredients in blender and fill.
"Penne all Arrabbiata" translates this: noodles with sautéed onions
passionate art, bacon and tomatoes.
4th Caribbean: Colombo-Powder - Caribbean
20 g long grain rice, 10 g coriander, cumin 10g, 5g black mustard seeds, black mustard seeds 4g, 5g fenugreek, 8 cloves, 1 tablespoon turmeric
fry rice in a pan without fat. Allow to cool. Rest. Fry also grind spices and everything together in a mill or mixing.
for meat and vegetable dishes of all kinds and to taste.
5th chop herb seeds salt
1 teaspoon cumin, 1 tablespoon coriander, 1 tbsp lovage, 1 tsp fennel, 1 tablespoon Wild carrot seeds, 3-5 tablespoons coarse sea salt
all in a blender or mortar ... and back to Rheinhessen . This replaces the vegetable salt
for seasoning. Completely free of artificial flavors added! If you get a wild-carrot or lovage seeds, lovage herb replace it with celery salt or dried.
A few tips for last:
Always prepare only small amounts. Ground spices lose their flavor quickly.
Just the preparation and the associated development of the fragrance is a wonderfully sensual experience.
roasting: When the hard constituents of spices (eg seeds) before grinding roasted, they taste even more intense. Stir constantly.
If the mixtures of black cardamom here these mortars should always come first. Here, the shell separated from the interior. The shell remains with mortars very fibrous. That is why I fish out the rough parts.
ensure that the spices are ground even finer, I always add to any recipe or coarse sea salt. I still make it taste better and have the coarse grains such as milling stones.
nice as a present when you write a recipe and it binds as a roll of the spice mixture.
I wish everyone a great second Advent Sunday.
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